Mature, refined, hot, strong, subtle, pure or fresh?
Koshu literally translates as 'old wine', and refers to sake that has been aged for a minimum of three years.
Seimai buai literally translates as 'rice polish ratio', and refers to the percentage of the rice grain that remains after being polished, before being made into sake. The outer layers of the rice grain are high in protein and are thought to leave an undesirable taste. The higher the percentage of rice grain that has been polished away, the more refined, silkier, and sweeter the sake is said to taste.
Honjojo is a grade of sake where 60 per cent or less of the rice grain has been polished away before fermentation. Honjojo sakes are often served hot, because their less complex and stronger flavours are more resilient to heat.
Ginjo is a medium-grade sake where 50 per cent to 60 per cent of the rice grain has been polished away before fermentation. Ginjo sakes are fortified with alcohol during the fermentation process.
Daiginjo is a premium-grade sake where more than 50 per cent of the rice grain has been polished away. Daiginjo sakes are distinguished by their delicate flavour and floral nose. As such, they should be served slightly chilled to best appreciate the subtle flavour.
Junmai is a term referring to sake that has been made without the addition of distilled alcohol. All the alcohol is naturally generated in the sake, so junmai sakes are highly desired for possessing a purer taste of rice. Many also believe that junmai sakes cause less of a hangover. Junmai daiginjo sakes are often seen as the top grade of sakes.
Namasake is a special type of draft, or fresh sake, served in summer. Namasake must be drunk within seven days of production or else it spoils.
